“Kungfu Bamboo Noodle”- Hong Kee Wan Thun Mee

Have you tried this?

2 weeks ago

3 minutes read

Foodies, what do you look for in a plate of wan thun mee? Is it the texture of the noodle? The sauce? Or both? Finding a good wan thun mee isn’t easy, especially in satisfying the above two factor. We heard a lot of good things about Hong Kee Wan Thun Mee. In fact, editor is a regular customer of the coffee shop, so let her walk you through Hong Kee Wan Thun Mee.

About Hong Kee Wan Thun Mee

Set in Lebuh Campbell just right beside Kim Haus Cafe, Hong Kee Wan Thun Mee is well-known for its handmade traditional bamboo-pressed noodle. Their noodles and wanton wrappers are made using both chicken and duck eggs. This is where things get interesting. If you’re lucky, you’ll get to see their worker perform what they called “kungfu.” One would ride on a huge bamboo pole and start seesawing up and down, compressing the dough. This explains the name “Kungfu Bamboo Noodle.”

Before we move on, did you know where was Hong Kee situated at before moving into its own shop? Back then Hong Kee was still a small stall in Yi Garden Cafe, people would know him as “Gou Lou Wan Tan Mee.” Their traditional method of making noodles still remain up until today.

The Setting of Hong Kee Wan Thun Mee

Upon entering, you’ll notice two stalls, one on your left and one on your right. On the left is where Wan Thun Mee is prepared. You’ll see Hong Kee worker busy tossing the noodles into hot boiling water and then into cold water before pouring them into a bowl. This process is crucial as it makes the noodle springy and adds texture to it.

On your right would be their in-house pastry stall. Their pastries are really legit, Hong Kong style, and freshly baked in small batches. Crowds would form around the stall just to get a taste of it and takeaway some. Their pastries used to be available only during the morning, but they now serve till night.

Walk further in and you’ll see the “kungfu” room on your left, where they make the noodles and wanton wrappers. Get your seat and you’ll find yourself pretty comfortable. The setting has a bit of Hong Kong cafe vibe, spacious, clean and cooling. Thanks to their generous amount of air coolers and fan.

Our Thought on The Food

Here’s what we ordered. Only two hoomans went the other day so excuse the limited amount of food that we ordered.

Nobody makes wanton as big as Hong Kee’s, generous amount of chopped shrimp and meat filling. Though it used to be bigger than now. Unlike our usual Wan Thun Mee, Hong Kee Wan Thun Mee has a more subtle taste and less darker color, it’s all about the texture. Though editor thought it’s a little bland and would prefer stronger flavors.

Besides wanton noodles, we also ordered the Stir-Fried Hor Fun with Egg (S) RM6.70. We must say it’s one of the BEST in town. Every stretch of noodle is perfectly covered in flavor, semi-wet and has a very strong wok hei. We thought the generous amount of meat, prawn and fish is well worth every penny.

Off to the last review, the pastries. Unfortunately, their signature Buttered Polo Bun was sold out by the time we arrived at around 3:30 p.m. We opt for the Custard Polo Bun(RM2.20) instead, and it was a little too sweet to our preference. Polo Bun itself is already sweet, together with custard would become cloying to finish the whole bun. However, we loved the texture of the bun, fluffy and crispy on the outside.

The verdict on Hong Kee Wan Thun Mee:

We know today’s review is a bit long, so we’ll sum it up for you. Yes it’s Penang Foodie approved in terms of taste, environment and Penang culture. We’ve done our part, what say you? Head over to Hong Kee to try it out for yourself and tell us your experience.

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